Mini Sartu Di Riso Al Pomodoro – Mini Reisimbales Mi …

Chop the onion, carrot and celery and sauté in a little olive oil, add the tomatoes, a few basil leaves and bay leaf, a pinch of salt and a pinch of sugar and simmer the sauce for 15 minutes. Grind enough pepper on top of it.

Boil plenty of water, season with salt, flavor with some basil leaves and cook the long grain rice in it for 15 minutes. Drain, put in a large enough bowl and mix with the tomato sauce.

Grease 4 hemispherical ramekins (O 9 cm) with butter, then put a thick layer of tomato rice in each, pressing a bulge in the middle. Place the mozzarella cubes and the finely chopped basil in the cavity.

Pour in the remaining long-grain rice, press well to smooth it out. Then place in the hot oven for 5 minutes.

Grind the cherry tomatoes with the olives, the pine nuts, a pinch of salt, ground pepper, a little bit of olive oil and Grana Padano cheese to a kind of “pesto”.

Remove the long-grain rice from the oven, turn out onto serving plates and bring to the table on the spot with the tomato pesto.

Serve with a young dry white wine Canavese Bianco, Bagnoli Bianco, Falerno del Massico Bianco : O title : Mini sartu di riso al pomodoro – Mini rice timbales with : > tomatoes.

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